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Weight Loss Forum / Low Carb / March 2004Low-carb chips
Man, just when I'm trying to get my snacking under control, I come up with this idea. Well, it's a new idea to me, but I bet someone else thought of it first and I'm just slow. I spread a light layer of olive oil on a toaster oven tray, put some clumps of shredded cheese on it, toasted it on high twice, and it came out as crunchy cheese chips!!  SignatureMichelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. :: Man, just when I'm trying to get my snacking under control, I come :: up with this idea. Well, it's a new idea to me, but I bet someone [quoted text clipped - 3 lines] :: clumps of shredded cheese on it, toasted it on high twice, and it :: came out as crunchy cheese chips!! Can't you use a nonslick pan? Save on some calories....1 or 2 anywho :) yeah, that one been thought about already. > :: Man, just when I'm trying to get my snacking under control, I come > :: up with this idea. Well, it's a new idea to me, but I bet someone [quoted text clipped - 7 lines] > > yeah, that one been thought about already. I could use a nonstick pan if I had one, which I don't. I'll try it without the oil though, it probably won't stick anyway since the cheese has some grease or something in it. I wonder if I'm cooking out any of the fat from the cheese? SignatureMichelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. Yes.. you are losing tons of the fat in the cheese.. but I wouldn't advise trying it without a nonstick pan if you are not going to oil it first, or Pam it.. BTDT and trust me.. it's not a pretty sight, lol. chisels belong in the garage... they were never meant as a kitchen tool.... sigh Teeb > > :: Man, just when I'm trying to get my snacking under control, I come > > :: up with this idea. Well, it's a new idea to me, but I bet someone [quoted text clipped - 12 lines] > grease or something in it. I wonder if I'm cooking out any of the fat from > the cheese? > :: Man, just when I'm trying to get my snacking under control, I come > :: up with this idea. Well, it's a new idea to me, but I bet someone [quoted text clipped - 7 lines] > > yeah, that one been thought about already. I use parchment paper.. does the trick wonderfully. Not new Michelle, but great nontheless. AKA Fricos. Great with parmesan cheese. SignatureBear Grrrrrrrrrrrr :o) 297/271/210 Highest weight 353 http://home.earthlink.net/~polarbear50/index.html > Man, just when I'm trying to get my snacking under control, I come up with > this idea. Well, it's a new idea to me, but I bet someone else thought of [quoted text clipped - 3 lines] > of shredded cheese on it, toasted it on high twice, and it came out as > crunchy cheese chips!! > Not new Michelle, but great nontheless. AKA Fricos. Great with parmesan > cheese. And of course the good old crunchy pork rinds, which have been popular in any party in Denmark for decades. Pork rinds are nothing new here either. I've been eating them all my life. They're bigger in the southwest though. I think they fell out of favor for a lot of people because of the low fat fad. SignatureBear Grrrrrrrrrrrr :o) 297/271/210 Highest weight 353 http://home.earthlink.net/~polarbear50/index.html > > Not new Michelle, but great nontheless. AKA Fricos. Great with parmesan > > cheese. > > And of course the good old crunchy pork rinds, which have been popular > in any party in Denmark for decades. > Not new Michelle, but great nontheless. AKA Fricos. Great with parmesan > cheese. I make mine with garlic and red pepper. Marsha/Ohio > Man, just when I'm trying to get my snacking under control, I come up with > this idea. Well, it's a new idea to me, but I bet someone else thought of [quoted text clipped - 3 lines] > of shredded cheese on it, toasted it on high twice, and it came out as > crunchy cheese chips!! Just remember that cheese is high-calorie and is easy to overeat. Speaking of cheese, what do I look for to get a strong stinky (firm yellow, preferably without annato colouring) cheese here in America? I was told to buy cheddar and I bought a "Sharp cheddar"(with annato) and it is the weakest cheese I've ever had. I found some Danish Blue cheese which was good, but that is a different style for diffirent occasions. Where are you living? If you're in any larger metro area, go to a good cheese shop. Believe it or not, you can get just about any cheese in the world here. The US is not a backwater. I'm always amazed by questions like this from Europeans. Even Safeway has a speciatly cheese section. Rant over... If you're looking for something American, try extra-sharp New York or Vermont cheddar. I'm assuming you want hard or semi-hard cheese? Aged Sonoma jack from N. Cali. is also a good choice. Different from milder, nearly tasteless, but good metling Monterey jack SignatureBear Grrrrrrrrrrrr :o) 297/271/210 Highest weight 353 http://home.earthlink.net/~polarbear50/index.html > > Man, just when I'm trying to get my snacking under control, I come up with > > this idea. Well, it's a new idea to me, but I bet someone else thought of [quoted text clipped - 10 lines] > it is the weakest cheese I've ever had. I found some Danish Blue cheese > which was good, but that is a different style for diffirent occasions. > Where are you living? In Davis, CA. > If you're in any larger metro area, go to a good > cheese shop. Believe it or not, you can get just about any cheese in the > world here. The US is not a backwater. I'm always amazed by questions like > this from Europeans. Even Safeway has a speciatly cheese section. Rant > over... I wasnt saying there were no strong cheese available, just that I wanted to find it and didn't know which words on the label to look for, without having to buy one of each :) It took some time to find real cream and the milk I like. A shop worker actually said to me "Well, America is *really* good at making bad food" when I told about my distress about finding food in the beginning. One really have to know what to look for. > If you're looking for something American, try extra-sharp New York or > Vermont cheddar. I'm assuming you want hard or semi-hard cheese? Aged Sonoma > jack from N. Cali. is also a good choice. Different from milder, nearly > tasteless, but good metling Monterey jack I'll check for those at the SafeWay. Try vermont extra sharp, it's the best "american" strong cheese i've found, it's not very stinky though. In the states we just dont seem to be a fan of the sharp stinky cheeses. Perhaps try some goat cheese. I tried some once and it was wonderfully pungent and tangy. > > Man, just when I'm trying to get my snacking under control, I come up with > > this idea. Well, it's a new idea to me, but I bet someone else thought of [quoted text clipped - 10 lines] > it is the weakest cheese I've ever had. I found some Danish Blue cheese > which was good, but that is a different style for diffirent occasions. > Try vermont extra sharp, it's the best "american" strong cheese i've found, > it's not very stinky though. In the states we just dont seem to be a fan of > the sharp stinky cheeses. Perhaps try some goat cheese. I tried some once > and it was wonderfully pungent and tangy. I like the ones that you have to wrap up in 6 layers and will chase everyone within 20 yards away! > > Try vermont extra sharp, it's the best "american" strong cheese i've found, > > it's not very stinky though. In the states we just dont seem to be a fan of [quoted text clipped - 3 lines] > I like the ones that you have to wrap up in 6 layers and will chase > everyone within 20 yards away! Ah Limburger! Delicious! But you have to eat the whole thing because if you try to store it in your refrigerator the whole thing will smell! SignatureEvelyn (To reply to me personally, remove sox) > > Man, just when I'm trying to get my snacking under control, I come up with > > this idea. Well, it's a new idea to me, but I bet someone else thought of [quoted text clipped - 10 lines] > it is the weakest cheese I've ever had. I found some Danish Blue cheese > which was good, but that is a different style for diffirent occasions. What you are looking for is an Extra Sharp white Cheddar. SignatureEvelyn (To reply to me personally, remove sox) Have you tried limburger cheese .... now that's some strong stuff Placid > > > Man, just when I'm trying to get my snacking under control, I come up > with [quoted text clipped - 15 lines] > > What you are looking for is an Extra Sharp white Cheddar. They are great with homemade soup or with dips. I sprinkle herbs on them while they cook -- red pepper flakes or cumin or oregano or caraway seeds. The non-stick pan really makes it easier, though. And blot with a paper towel to remove some of the cheesey-oil (and therefore some calories). Cheddar cheese with a bit of red pepper flakes taste just like Cheeze-Its! Joan J > Man, just when I'm trying to get my snacking under control, I come up with > this idea. Well, it's a new idea to me, but I bet someone else thought of [quoted text clipped - 3 lines] > of shredded cheese on it, toasted it on high twice, and it came out as > crunchy cheese chips!! >> Man, just when I'm trying to get my snacking under control, I come >> up with this idea. Well, it's a new idea to me, but I bet someone [quoted text clipped - 10 lines] >> I have only 3 flaws. My first flaw is thinking that I only have 3 >> flaws. Wow, I bet that would be awesome with Asiago cheese. Signature______________________________________ Started 01/20/04 362/335/250 ______________________________________ "The true measure of a man is how he treats someone who can do him absolutely no good." - Unknown? > Man, just when I'm trying to get my snacking under control, I come up with > this idea. Well, it's a new idea to me, but I bet someone else thought of [quoted text clipped - 3 lines] > of shredded cheese on it, toasted it on high twice, and it came out as > crunchy cheese chips!! You can do the same thing in the microwave, without the added oil. Just put some slices of cheddar on a plate. You don't have to bother shredding it, since it's all going to melt anyway. Depending on how much cheese you're using, microwave on high for 1 to 4 minutes. You can add some spices about halfway through, when it's just soft enough to mix them in. I like to add smoke flavor and chili powder. SignatureJim Marnott "He who has wine and meat will have many friends." - Chinese proverb > Man, just when I'm trying to get my snacking under control, I come up with > this idea. Well, it's a new idea to me, but I bet someone else thought of [quoted text clipped - 3 lines] > of shredded cheese on it, toasted it on high twice, and it came out as > crunchy cheese chips!! Pepperoni slices work too, they get all crunchy. I do it in the microwave. I make a plate of pepperoni with parmesan sprinkled on it first. It leaves a bunch of grease behind on the plate, so I do the cheese right on that. It doesn't have to be shredded, a 1 inch cube or a slice works fine. Good crunchies. I have bought some pork rinds, but am kind of "afraid" to try them as the whole idea seems gross. So pepperoni and cheese are my crunchy snacks. |
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